Turkey can become dry as it is cooked, and the brining solution causes a change in the turkey's protein structure that allows it to better hold onto its moisture. The flavours from the spices are absorbed and help to boost the flavour. It really is worth the little bit of extra effort.
Start 1-2 days before roasting.If your turkey is frozen, make sure it is completely thawed before beginning.
Find a food-grade container that is large enough to completely hold your turkey with room to spare. A large stock pot works well, or a small garbage can lined with a food-safe bag.
Cover the turkey completely with water, and note the number of litres you use.
In a small pot, measure out ¼ cup Kosher or coarse salt and 2 Tbsp. of sugar for each litre of water you used. Add 3 cups of water and 1-2 packages of Silk Road Spice Merchant Brining Spices and heat until the salt and sugar have dissolved.
Once cool, add the mixture to the turkey container. Mix well and make sure that the entire turkey is submerged.
Refrigerate for at least 1 hour per pound, or up to 18 hours. If you don’t have space in the fridge, try a cooler filled with ice packs.
Important! When you are finished brining, rinse the turkey thoroughly, inside and out, to remove any salt that has settled on the meat. Pat dry with paper towels. Air-dry the turkey overnight in the fridge to allow skin to dry. This is essential if you want a nice, crispy skin when your turkey is roasted.
Roast your turkey. Your turkey will have absorbed some salt during the brining process, so if you use a spice rub or stuffing blend for your turkey, make sure it is salt-free.
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